CORYNN ROTHERMEL - Lake Forest - 2026 DE Meat Evaluation - Delaware State FFA Convention

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Delaware State FFA Convention
Mar 25, 2026
2026 DE Meat Evaluation

Overall

ID:	3 - 4 -
Team Name:	Lake Forest
Participant Name:	CORYNN ROTHERMEL
Individual Rank:	24
Individual Total Score:	234
Team Rank:	6
Team Total Score:	1025
View e-Scansheet

Definition

Responses

Score

Pork Loin Chop

Part	Contestant	Judge
1	4312	3412

Placing 1 - Cut A	1
Placing 1 - Cut B	2
Placing 1 - Cut C	1

Ribeye Steak-Boneless

Part	Contestant	Judge
2	2431	2341

Placing 2 - Cut A	2
Placing 2 - Cut B	1
Placing 2 - Cut C	1

Pork Carcass Questions

Part	Contestant	Judge
3	2143	3142

Placing 3 - Cut A	1
Placing 3 - Cut B	4
Placing 3 - Cut C	3

Beef Carcass

Part	Contestant	Judge
4	4123	3412

Placing 4 - Cut A	1
Placing 4 - Cut B	3
Placing 4 - Cut C	1

Placing Total

164

Questions on Placing Classes

Part	Contestant	Judge
1	4	3
2	2	2
3		3
4	1	2
5	4	3

Questions - Points per Question

Keep/Cull

Part	Contestant	Judge
6		Keep
7		Cull
8		Cull
9		Cull
10		Keep
11		Keep
12		Keep
13		Cull

Keep/Cull Point Values

1: 3
2: 2
3: 2
4: 3
5:
6:
7:
8:

carcass Grading Total

Written Exam

Part	Contestant	Judge
1	D	B
2	C	D
3	B	A
4	C	C
5	D	A
6	B	C
7	A	A
8	C	C
9	D	D
10	E	A
11	E	B
12	A	A
13	A	A
14	B	B
15	C	D
16	C	B
17	B	C
18	C	B
19	B	D
20	D	D
21	A	C
22	D	A
23	D	A
24	B	B
25	D	D

Written Exam - Points per Question

Formulation Solution

Part	Contestant	Judge
1		09

Formulation Solution - Points per Question

Formulation Questions

Part	Contestant	Judge
1		D
2		D
3		B
4		E
5		C
6		A
7		C

Formulation Questions - Points per Question

Meat ID 1-5

Part	Contestant	Judge
1	Species: Beef Primal: L - Spareribs	Species: Beef Primal: G - Plate Retail: 54 - Steaks - Skirt Steak (Bnls) Cookery: Dry or Moist Heat
2	Species: Beef Primal: M - Variety Meats	Species: Beef Primal: D - Flank Retail: 47 - Steaks - Flank Steak Cookery: Dry or Moist Heat
3	Species: Beef Primal: N - Various Meats	Species: Beef Primal: N - Various Meats Retail: 82 - Various - Beef for Stew Cookery: Moist Heat
4	Species: Beef Primal: D - Flank	Species: Beef Primal: I - Round Retail: 61 - Steaks - Top Round Steak Cookery: Dry Heat
5	Species: Beef Primal: B - Brisket Retail: 15 - Roasts - Flat Half (Bnls) Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 6-10

Part	Contestant	Judge
6	Species: Beef Primal: I - Round	Species: Beef Primal: I - Round Retail: 14 - Roasts - Eye Round Roast Cookery: Dry or Moist Heat
7	Species: Beef Cookery: Dry or Moist Heat	Species: Beef Primal: I - Round Retail: 46 - Steaks - Eye Round Steak Cookery: Dry or Moist Heat
8	Species: Lamb Primal: D - Flank Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 60 - Steaks - Top Loin (Bnls) Steak Cookery: Dry Heat
9	Species: Pork Primal: N - Various Meats Cookery: Dry or Moist Heat	Species: Beef Primal: C - Chuck Retail: 58 - Steaks - Top Blade (Bnls) Flat Iron Steak Cookery: Dry Heat
10	Species: Lamb Primal: J - Shoulder Cookery: Dry Heat	Species: Beef Primal: N - Various Meats Retail: 83 - Various - Cubed Steak Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 11-15

Part	Contestant	Judge
11	Species: Lamb Primal: E - Ham or Leg	Species: Beef Primal: C - Chuck Retail: 04 - Roasts - Arm Roast (Bnls) Cookery: Moist Heat
12	Species: Pork Primal: B - Brisket Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 39 - Roasts - Top Round Roast Cookery: Dry Heat
13	Species: Beef Primal: F - Loin	Species: Pork Primal: F - Loin Retail: 73 - Chops - Sirloin Chop Cookery: Dry Heat
14	Species: Lamb Primal: H - Rib or Rack Cookery: Dry or Moist Heat	Species: Pork Primal: F - Loin Retail: 71 - Chops - Rib Chop Cookery: Dry Heat
15	Species: Lamb	Species: Pork Primal: F - Loin Retail: 68 - Chops - Butterflied Chop (Bnls) Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 16-20

Part	Contestant	Judge
16	Species: Pork Primal: D - Flank	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
17	Species: Pork Primal: C - Chuck	Species: Pork Primal: F - Loin Retail: 66 - Chops - Blade Chop Cookery: Dry or Moist Heat
18	Species: Lamb Primal: F - Loin Cookery: Dry Heat	Species: Beef Primal: F - Loin Retail: 49 - Steaks - Porterhouse Steak Cookery: Dry Heat
19	Species: Pork Cookery: Moist Heat	Species: Beef Primal: F - Loin Retail: 55 - Steaks - T-Bone Steak Cookery: Dry Heat
20	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Moist Heat	Species: Pork Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 21-25

Part	Contestant	Judge
21	Species: Beef	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
22	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry Heat	Species: Lamb Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
23	Species: Pork	Species: Pork Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat
24	Species: Pork Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Moist Heat	Species: Lamb Primal: M - Variety Meats Retail: 78 - Variety - Liver Cookery: Dry or Moist Heat
25	Species: Lamb	Species: Lamb Primal: M - Variety Meats Retail: 77 - Variety - Kidney Cookery: Dry or Moist Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID 26-30

Part	Contestant	Judge
26	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 80 - Variety - Tongue Cookery: Dry or Moist Heat
27	Species: Pork Primal: B - Brisket Retail: 10 - Roasts - Brisket, Whole (Bnls) Cookery: Dry or Moist Heat	Species: Beef Primal: M - Variety Meats Retail: 79 - Variety - Oxtail Cookery: Moist Heat
28	Species: Beef Primal: F - Loin	Species: Beef Primal: M - Variety Meats Retail: 76 - Variety - Heart Cookery: Dry or Moist Heat
29	Species: Lamb Primal: H - Rib or Rack Cookery: Dry Heat	Species: Pork Primal: F - Loin Retail: 70 - Chops - Loin Chop Cookery: Dry Heat
30	Species: Lamb Primal: D - Flank Cookery: Moist Heat	Species: Beef Primal: I - Round Retail: 57 - Steaks - Tip, Cap Off Steak Cookery: Dry Heat

Meat ID - Points per Species	1
Meat ID - Points per Primal	2
Meat ID - Points per Retail	3
Meat ID - Points per Cookery	1

Meat ID Sum

AWS100: Friday, March 20, 2026